This Creamy Pepperoncini Chicken Skillet is a real treat! Tender chicken is cooked in a rich, creamy sauce made with zesty pepperoncini peppers. It’s easy to whip up on a busy night.
I love serving this dish over rice or pasta to soak up that delicious sauce! Trust me, the tang from the peppers takes it to the next level. You’ll be licking your plate! 😋
Key Ingredients & Substitutions
Chicken: You can use boneless skinless breasts or thighs. Thighs are juicier, but breasts are leaner. If you have leftover cooked chicken, you can definitely use that; just add it at the end to warm through.
Pepperoncini Peppers: They bring a nice tang! If you can’t find them, banana peppers or jalapeños in a pinch could work. Just remember to adjust for spice level based on what you choose!
Heavy Cream: This adds creaminess to the dish. For a lighter option, you can use half-and-half or even a dairy-free substitute like coconut milk, but the flavor will vary a bit.
Parmesan Cheese: Freshly grated gives the best flavor. However, if you’re in a hurry, pre-grated Parmesan will do. Nutritional yeast is a great dairy-free alternative that adds a cheesy flavor.
How Do I Ensure My Chicken Is Perfectly Cooked?
It’s all about the sear! Start by patting the chicken dry to promote browning. Heat your oil in the pan until it’s shimmering before adding the chicken. Cook each piece for 4-5 minutes per side without moving it too much. This gives you that golden color and lock in the juices.
- After searing, don’t forget to let the chicken rest a bit. This helps keep it juicy before adding it back to the sauce.
- If you’re anxious, use a meat thermometer. Chicken is done when it reaches 165°F (75°C).
These tips will help you perfect your Creamy Pepperoncini Chicken Skillet, making your meal tasty and satisfying! Enjoy cooking! 😊
Making Creamy Pepperoncini Chicken Skillet
Ingredients You’ll Need:
For the Skillet:
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into pieces or left whole
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup pepperoncini peppers, sliced (including some juice)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons capers, drained
- 1 teaspoon Italian seasoning or dried oregano
- Fresh parsley, chopped, for garnish
- Lemon zest or thin lemon slices, for garnish (optional)
How Much Time Will You Need?
This delicious skillet dish takes about 30 minutes to prepare and cook. It’s quick and perfect for a weeknight dinner when you want something flavorful without all the fuss!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken pieces with salt and black pepper on both sides. This will help enhance the flavor as they cook.
2. Sear the Chicken:
In a large skillet, heat the olive oil or butter over medium-high heat. Once it’s hot, add the chicken. Cook for about 4-5 minutes on each side, or until it’s golden brown and cooked through. After searing, take the chicken out and set it aside on a plate. This keeps it warm while you prepare the sauce!
3. Sauté the Vegetables:
In the same skillet, add the sliced onion and cook until it softens, which takes about 3-4 minutes. Then add the minced garlic and mix for about 30 seconds until the smell of garlic fills your kitchen—so good!
4. Stir in the Flavor:
Add the sliced pepperoncini peppers along with a bit of their juice, plus the chicken broth. Give the pan a good scrape to free any yummy bits stuck to the bottom—this is where the flavor is! Let this simmer for a minute.
5. Create the Creamy Sauce:
Now, turn the heat down to medium. Whisk in the heavy cream, grated Parmesan cheese, drained capers, and Italian seasoning. Let it simmer gently for about 4-5 minutes until the sauce thickens up a bit. It should look creamy and luscious!
6. Combine Everything:
Return the chicken back to the skillet, ensuring each piece is well-coated in that creamy sauce. Allow everything to cook together for another 2-3 minutes until the chicken is heated through.
7. Add Finishing Touches:
Garnish with chopped fresh parsley and lemon zest or slices, if you’re using them. This adds a burst of freshness!
8. Serve and Enjoy:
Serve your Creamy Pepperoncini Chicken hot over your choice of cooked rice, pasta, or mashed potatoes. Don’t forget to spoon extra sauce over the top for that flavor explosion!
Dig in and enjoy your flavorful Creamy Pepperoncini Chicken Skillet! Your tastebuds will thank you!
Can I Use Different Types of Chicken?
Absolutely! You can use boneless skinless chicken thighs for a juicier option, or even leftover cooked chicken—just add it to the skillet at the end to warm it through.
Is There a Substitute for Heavy Cream?
If you want a lighter option, you can use half-and-half or a dairy-free alternative like coconut milk. Just keep in mind that the flavor may vary slightly!
How Can I Adjust the Spice Level?
If you’d like a milder dish, use fewer pepperoncini peppers or choose milder banana peppers instead. On the other hand, if you want to amp up the heat, try adding a few jalapeños or extra pepperoncini!
What’s the Best Way to Store Leftovers?
Store leftover Creamy Pepperoncini Chicken in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture.
